Asiago Broccoli Cheese Soup Recipe 455 Recipes

ASIAGO BROCCOLI CHEESE SOUP RECIPE - (4.5/5)

Steps:

• 1.Steam broccoli until soft. Mince it and set aside. (You can steam it in a microwave, in a steamer bag.) 2.In a medium pot, heat up oil over medium heat. Add diced onion and shredded carrot. Saute until onion is transparent. 3.Sprinkle flour and mix until veggies are coated with flour. 4.Slowly pour in vegetable broth while constantly stirring. Add heavy cream and stir. 5.Let soup heat through (still on medium heat.) Once it starts to boil, start adding cheeses. 6.Grate cheddar and Asiago cheeses into the pot. Stir slowly until cheeses are all melted. (I recommend using block cheese and grate it in yourself because it will melt much better. Pre-shredded cheese is coated in cornstarch while packaged.) 7.Add pressed garlic, salt and pepper to taste. 8.Stir in broccoli. Lower the heat to medium low, cover and cook for about 7-10 minutes, stirring occasionally. 9.Croutons: (I didn't put measurements for a reason, because you can make as few or an many as you want and it just requires a drizzle of olive oil and sprinkle of salt and cheese.) Preheat oven to 325. Cut bread into ½ inch cubes and place them in a mixing bowl. Drizzle some olive oil. add some salt and grated Asiago cheese. Mix well until all bread cubes are evenly coated. Spread on a baking sheet and bake for 10-15 minutes, until crunchy and golden. 10.Top each bowl of soup with some grated Asiago cheese and croutons.

BROCCOLI WITH ASIAGO

Steps:

• Place broccoli in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until broccoli is tender. Drain well. Remove and keep warm., In the same skillet, saute garlic in oil for 1 minute. Stir in the broccoli, salt and pepper. Top with cheese.

CREAMY CAULIFLOWER AND ASIAGO SOUP

Steps:

• Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
• Mix garlic, cream cheese, and Asiago cheese together in a bowl.
• Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
• Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
• Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.